Author: James Robert DynesPublisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Carcass Trait Differences in Hereford Cattle Lines
Author: James Robert DynesFactors Affecting Carcass Characteristics of Heavy, Grass and Milk-fed Calves
Author: William York VarneyPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 450
Book Description
Understanding and Improving Beef Cattle Carcass Quality
Author: Publisher: UCANR Publications
ISBN: 1601073097
Category :
Languages : en
Pages : 23
Book Description
Carcass attributes are figuring more into the cow-calf manager's decision-making process and yielding financial rewards. Learn what carcass information means and how it can be used it to improve beef quality.
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 826
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Live Animal Performance, Carcass Characteristics and Palatability of Various Breeds and Crosses
Author: Nelson Jennings AdamsPublisher:
ISBN:
Category : Beef cattle breeds
Languages : en
Pages : 452
Book Description
Technical Bulletin
Author: Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1296
Book Description
Technical Bulletin
Author: Oregon. Agricultural Experiment Station, CorvallisPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 850
Book Description
Technical Bulletin - Agricultural Experiment Station, Oregon State University
Author: Oregon State University. Agricultural Experiment StationPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 864
Book Description
Handbook of Meat and Meat Processing, Second Edition
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author: